Summer is a busy time. We fill our schedules to the brim trying to take everything in and squeeze out every last possible second of sunshine. And who wouldn’t? Summer is beautiful after all. Hydrangeas are in bloom, strawberries and peaches are in season, and we can feel each blade of green grass tickling our bare feet. But it’s mid July and if you find yourself running out of energy and sparkle, baskets of fresh produce sitting on your counter waiting to be canned, preserved, and roasted… take a minute, and rest here.
Grab an iced latte (non fat, of course). Pull up a chair. Press play on your favorite playlist. And relax. Peruse the recipes and writings on this blog, or venture over to your other favorite online reads (the new issue of Rue should be live shortly). Let the peaches sit on your counter and get a little over ripe (you can always use them up in a muffin recipe). Revel in the sunshine. Sit back…. and just breathe.
Peach Muffins with Pecan Streusel
source: Miss Lemonie
Makes 12
Muffins:
- 1 1/2 C all purpose flour
- 1/2 C sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 1/4 C butter, melted
- 1/4 C apple sauce
- 1/2 C milk
- 1 egg
- 1 tsp vanilla
- 3 medium peaches peeled and diced (about 1/3″ pieces)
- 1/3 C chopped pecans
- 1/3 C brown sugar
- 1/4 C flour
- 1 tsp cinnamon
- 2 Tbsp butter, melted
- Preheat your oven to 400 degrees and line your muffin tin with paper liners, or grease well.
- Sift together the flour, sugar, baking powder, cinnamon and salt.
- Whisk the egg then add in the butter, milk, and vanilla. (I did this by hand. No need to get our your stand mixer.)
- Gently stir together the wet and dry mixtures until just combined.
- Fold in the peach slices then spoon into your muffin cups.
- For the topping mixture: combine everything until well incorporated. Then sprinkle over the muffin mixture before popping into the oven.
- Bake about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool 10 minutes on a wire wrack before removing from the pan.
Notes:
- The riper your peaches the more flavor they will impart in your baking. In other words, don’t use peaches that aren’t ripe. Your muffins will be bland and boring.
- It’s important not to let your muffins, once baked, cool to long in the pan. If they do, they will get soggy from the steam while cooling.
- I only used 2 Tbsp of butter in the muffins (For some reason I used 2 Tbsp in the batter and 2 Tbsp for the topping instead of 4 in the batter. It had nothing to do with me being in a rush.) and they turned out just fine. If you’re not worried about the fat content in your baking go with original 1/4 C or, you can go crazy and substitute all the apple sauce with butter. You could even add more pecans into the streusel topping. But it’s summer. And I might like to wear a bikini so I’m sticking to the apple sauce instead of the butter sticking to me.
- As I baked the muffins, with less butter, they have each 198 calories, 6.5 g fat, and 35 g carbs.
MissLemonie 
we have peach trees in our yard so I will for sure try this recipe later in the summer. yummy!
Nice! This time of our year our peaches are still coming from the states. Does your tree get a ton of peaches?
Mmm, I love peaches in baked goods, especially muffins. Love the topping on this 🙂
I dont think ive seen a more fresh summery muffin recipe yet 🙂 looks so lovely and im sure taste equally as delicious!